Frozen Food Basics

Production Process of Frozen Food

The products, whose preliminary preparation process is completed, are frozen at -40°C by IQF (Individual Quick Frozen) method, with a core temperature of -18°C. It is packaged without losing its nutritional value. The packaged products are taken to the cold storages at -20°C for the mouth of the cold chain and preserved in the cold storages until they are shipped. Seasonal frozen vegetables and fruits are always fresh and set out to add flavor to your tables every season.

The Difference Between Ice Cream and Shocking at Home

Since the freezing process takes place slowly in domestic freezers, this process causes nutritional value losses in the products by cracking the cell membrane of the foods. Therefore, in order to prevent these losses during the freezing process, foods must be frozen without cracking their cell membranes. The products are frozen at -40 °C with IQF technology, which is the most ideal and advanced freezing process. In the process of freezing with your own means at home, the duration of the freezing process at -20 ° C is prolonged and nutritional value is lost. After the products are harvested from the field, they are frozen in the shortest time possible under completely natural conditions at -40 °C with "Super Shock". Small ice crystals form in the cell sap of the plant cells of the products frozen with the IQF technology, and the integrity of the plant cell is preserved and the nutrient and vitamin values ​​are prevented from leaving its body. Thus, fruits and vegetables are protected without losing their freshness. Benefits of Frozen Food No additives are used in frozen food products. In order for food products to last for a long time, it is sufficient to freeze them with the special IQF method. Thanks to this method, no extra effort is required to preserve the products for a long time. They do not lose their vitamin and mineral values as they are shocked immediately after being plucked from the branch.

In addition, it has been confirmed to have the same flavor and quality as seen when tried from routine organoleptic controls (taste trials). There is no payment for parts such as juice, skin and seeds from purchasing frozen food, not only for the ready-to-cook product, but also for the healthy and economical grain products. for example; 1 kg of peeled, washed and frozen vegetables; It is much more recommended in terms of quantity than 1 kg of vegetables bought from the market or market.

In today's world, where working women can spend less time in the kitchen due to the ever-accelerating pace of life, frozen food is beneficial for health and taste.

As a result, the most practical solution of our modern age is food that saves money, time, energy, can be preserved by choosing the best raw materials and does not contain any chemical preservatives, all nutritional values and no additives.